Baked Risottobaked risotto

Serves 4 -6
Ingredients (those marked * are available from Banc Organics)

  • Medium to large onion*, chopped
  • 50g green beans*, trimmed and sliced
  • 50g calabrese* florets
  • 100g carrots*, sliced
  • Medium courgette*, chopped
  • ½ red/yellow/orange pepper*, chopped
  • 1 tablespoon dark soy
  • 2 tablespoons Olive Oil
  • 250g basmati rice* ( or Arborio risotto rice)
  • 200g cooked free-range chicken
  • 2 teaspoons veg stock
  • 2 tablespoon pine nuts (optional)
  • 650-700ml boiling water


Preparation method
1. Heat 1tablespoon of the oil in a pan, add onions, pepper and courgette and fry gently for 5 minutes.
2. Add the sliced carrot and green beans and fry for 5 minutes more.
3. Add calabrese florets and cook for a further 5 minutes.
4. Pre heat the oven to 200C/400F/Gas 6.
5. Add soy sauce to frying vegetables and stir through.
6. Add the other tablespoon of oil to a medium size oven proof dish. (Ideally use one with a lid, if not use tin-foil to cover.)
7. Add uncooked rice to dish.
8. Add cooked chicken to dish, broken into small pieces.
9. Remove vegetables from heat and add to dish. Stir well.
10. Add 2 teaspoons of veg stock powder to 650 – 700ml boiling water and pour over rice and vegetables
11. Cover and put into oven to bake for 15-20 mins until rice is tender.
( If still wet after rice is cooked, remove lid and cook for extra 5 mins, if too dry add another splash of boiling water)

Serve with Sweet Chili dipping sauce and/or soy sauce.

You could use other cooked meat, or a tin of pole-and-line caught tuna or other fish.

For a vegetarian version, use 1 tin of drained chickpeas* or other beans in place of the chicken – if you like stronger flavours try adding 1 tablespoon of Thai Curry paste to the onions while  frying.